Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Long-time Lurker Introduction

Hi fellow knife-knuts, I have been lurking here for a while and thought I should go ahead and introduce myself. I was attending uni for photo-journalism, but left a few years ago to pursue my passion for Japanese food. I have not been in a professional kitchen yet because the money is better doing what I currently do, and any local restaurants I have talked to won't consider hiring me because they can pay the illegal immigrants less than minimum wage (they have all actually told me this is why). I am hoping that I can find a Japanese restaurant to start training in before the end of this year.